This is the time of year when fairs, celebrations, and fiestas sprout up like the fresh new green of spring. Mamiverse Food celebrates this great time of year with wonderful springtime recipes and a look at one of the nation’s largest Fiestas…Fiesta San Antonio.
The Fiesta kicks off April 18 and runs through April 28 in San Antonio, Texas. This Fiesta features eleven different parades, multicultural food, music, dancing and more!
The San Antonio Convention & Visitors Bureau explored the kitchens of Fiesta San Antonio and offers you these tasty samples of Fiesta Food. Enjoy Fiesta and these recipes!
Read Related: 7 Things to do With Your Kids in San Antonio, TX
SHYPOKE EGGS: FRONTIER TOWN
This may look like a fried egg—the combination of cheeses and a mini-chalupa shell certainly make it look like one. This idea originally came from Hipps Bubble Room in San Antonio.
Ingredients
White cheese
Yellow cheese
Sliced jalapeños
Mini-chalupa (tostada) shells
Instructions
- Start with mini-chalupa shell.
- Cut slice of white cheese into a circle the size of shell and put on top of shell.
- Cut slice of yellow cheese for the “egg yolks” and lay in center, on top of white cheese.
- Lay jalapeño slivers in center of yellow cheese (to taste) then broil.
ANTICUCHOS
20,000 Servings Sold Annually
Ingredients
3 lbs. or so of sirloin, cut in 1″ cubes
Marinade:
3 parts water
1 part red wine vinegar
1 TSP ground comino
1 TSP oregano
1 TSP garlic powder
1 TSP salt
1 TSP pepper
2-3 serrano chiles, ground up in blender
Instructions
- Blend well. Marinate meat for at least 18 hrs, and up to three days. Skewer meat (if skewers are wooden, soak them in water for 30 minutes to prevent burning).
- Cook meat over hot charcoal fire. Baste with marinade. (IF desired, can add bacon drippings to the marinade while basting—NOT during marinating.)
